There was coffee in the morning at Caffetteria. Lunch at Murray's Cheese. Picked up a our favourite rosé on the way home. Making dinner on a Saturday afternoon. We start with kale from Satur Farms. It's time for kale chips!
Wash, remove tough ends cut or tear into large "chips." Brush with olive oil, sprinkle with sea salt. Line in pan, single layer. Bake at 300F for 20 minutes. Delicious to snack on while preparing dinner. And what is for dinner?
Dinner is handful of sage, fried till crisp in browned butter from Vermont Creamery, a splash of balsamic vinegar.
Fresh pappardelle into salted, boiling water. Cook al dente.
Parmigiano Reggiano, a healthy grate.
And there you have, the first of many servings for the evening. Fresh pappardelle tossed with brown butter and crackles of fried sage, a finish of Parmigiano Reggiano.
Oh! And don't forget the Prosciutto di Parma. A baguette on the side and dishes of olive oil. It's the little extras that make all the difference.
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